Mexican Lime-Quinoa Salad (Recipe)

This is a delicious, fresh salad that is the perfect side for a dinner - or great on it's own for a light lunch! 

Serves 4-

Ingredients:

For the salad:

1 cup uncooked quinoa (or 3 cups cooked)

1 (14-ounce) can black beans, drained and rinsed.

1 ½ cups fresh cilantro, finely chopped.

1 medium yellow- bell pepper, finely chopped.

4 green onions, thinly sliced.

Fine sea salt and black pepper, to taste.

For the dressing:

5 ½ tablespoons fresh lime juice, to taste.

4 tablespoons extra- virgin olive oil

2 large garlic cloves, minced.

2 teaspoons ground cumin.

½ teaspoon crushed red-pepper flakes.

2 teaspoons honey, or to taste.

¾ teaspoon fine sea salt.

Directions:

1. Rinse the quinoa in a fine mesh sieve. Add into pot along with 1 ½ cups of water. Bring to a boil, reduce heat to low-medium, and then cover with a tight- fitting lid. Simmer for 14- 17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.

2. In a large bowl, toss the quinoa, rinsed black beans, cilantro, bell pepper, and greens onions. Adjust seasoning with salt and pepper to taste.

3. In a small bowl or glass jar, whisk together all of the dressing ingredients. Adjust taste if desired. Pour onto the chilled salad and toss to combine.

 

This salad can be stored in an airtight container in the fridge, for up to 4- days from it being made.

Enjoy!